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ALMONNAISE

1/2 c blanched almonds
1/2 c water or soy milk (I usually use water)
1 small sliver garlic
1/2 t salt
1/2 t seasoned salt
2 - 3 T lemon juice
dash cayenne
2 - 3 c safflower (or other) oil

Blend almonds and water until thick and creamy. Add garlic, salt,
lemon juice and pepper. Blend briefly. With blender on high,
drizzle oil in. When the oil stops combining, and collects on top,
stop blending. Remove lid and continue to add oil while beating
shallowly. Final consistency will be between mayonnaise and whipped
cream cheese.


ENRICHED ALMONNAISE

1/2 c blanched almonds
1/2 to 3/4 c water or soy milk
1 t nutritional yeast
dash garlic powder
dash salt
1 - 1 1/4 c safflower oil
3 T lemon juice

Grind almonds in blender to a fine powder. Add half the water
almong with yeast, garlic and salt. Blend well, then add remaining
water.

With blender running on low, drizzle in the oil until mixture is
thick. Keep blender running and add lemon juice. Blend 1 minute
longer to allow mixture to thicken.

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